Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool. Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy. Add the butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume. Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine. Makes about 1 cup.
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|Serving Size: 1 Serving (983g)|
|Recipe Makes: 1|
|Calories from Fat: 2952 (86%)|
|Amt Per Serving||% DV|
|Total Fat 328g||437 %|
|Saturated Fat 168.1g||841 %|
|Monounsaturated Fat 111.4g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 7198.9mg||2215 %|
|Sodium 299.7mg||10 %|
|Potassium 1001.4mg||26 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 32.2g|
|Protein 90.6g||129 %|
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Calories per serving: 3445
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